Author Notes
People are asking me all the time what I do with the pulp that is left over when I make fresh nutmilk. Well, usually I freeze or dry it but this time I came up with a really quick and easy cake recipe (I made it at 7am so it was literally just throwing together some ingredients) —Lisa Muller
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Ingredients
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1.5 cups
dark chocolate (55% or more)
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1/3 cup
coconut oil
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2/3 cup
nutmilk (hazelnut milk is great!)
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1 shot
espresso or
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1 teaspoon
coffee liquor/extract
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3
eggs
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1/3 cup
coconut sugar
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1.5 cups
nutmilk pulp
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2 tablespoons
raw cacao or regular cocoa powder
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3 tablespoons
flour (GF, almond, oat or regular flour)
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1 teaspoon
baking powder
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1 pinch
salt
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cocoa powder for dusing
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good quality coarse sea salt
Directions
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Pre-heat oven to 350°F (180°C)
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Melt the chocolate with the coconut oil, nut milk and espresso shot (liquor/extract) over a double boiler (bowl must not touch the water)
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Whisk the eggs with the sugar until fluffy
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Add the nutmilk pulp and mix until fully incorporated
then add the melted chocolate and mix well
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In a separate bowl combine the cacao/cocoa powder, flour, baking powder and salt
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Gradually fold in the flour to the chocolate mixture
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Spread the filling in a square (for brownies) or round cake tin and bake for about 20-25 minutes til ALMOST done (you want it still moist and gooey on the inside)
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Let cool and cut into squares or triangles
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Dust with cocoa powder and sprinkle some high quality sea salt to finish
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